Olive fougasse

Some breads are torn rather than sliced. Fougasse are often passed around the table with each person tearing off the desired quantity. Make it for a starter to share along with a small dish of balsamic vinegar and olive oil.

Ingredients for this step

Turn onto a floured surface and knead for 10 minutes, adding and incorporating the olives and rosemary as you knead. Cover the bowl with a damp tea towel and leave to prove in a warm spot, for 30 minutes to an hour, until doubled in size.